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Veal Steak

A veal steak cooked in hot lard and butter, seasoned, browned, then simmered in hot water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal Steak

Ingredients

Directions

  1. Heat a pan and add hot lard and butter.

  2. Season the veal steak.

  3. Fry the steak until brown on both sides.

  4. Pour in 1 cup of hot water.

  5. Cover and let it simmer until dinner is ready.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal steak
Is the main protein that browns and becomes tender as it simmers.
Lard
Provides fat for frying, helping the steak brown on the surface.
Butter
Adds fat and flavour to the pan and aids browning.

The step that matters

Fry the steak until brown on both sides. Browning through the Maillard reaction builds deep savoury flavour on the surface. Pan-frying in hot fat gives a crust that the later simmering cannot create, so the steak should be properly browned before water is added.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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